Recipe: stuffed chicken thighs

this can't be too far off...

stuffed chicken thighs

1 c. chicken livers
2 chicken thighs
2 c. water
2 Tbsp. chicken bouillon
powder
1 (10 3/4 oz.) can cream of
chicken soup
1/4 c. onion, chopped
1/8 c. bell pepper, chopped
2 garlic cloves, pressed
2 Tbsp. celery, chopped fine
1/4 c. parsley, chopped
2 tsp. poultry seasoning
1 tsp. fresh black pepper
3 c. cooked, cooled corn
bread, crumbled
1 roasting chicken (3 1/2 to 4
lb.)

In saucepan boil together chicken livers, thighs, water
and bouillon. Cook until fork penetrates thigh without diffi-
culty. Cool. Save liquid. Preheat oven to 375 degrees. In a large
mixing bowl combine onion, bell pepper, garlic, celery, season-
ings and corn bread. Mix well. Chop cooked chicken liver and
thighs. Add chopped meat to corn bread mixture. Moisten
mixture with reserved liquid until wet, but not soupy. Stuff
into roasting chicken. Bake chicken in 375 degrees oven for 2 1/2 to
3 hours until golden brown. Remaining stuffing can be frozen
for later use or baked in a covered dish for 1 hour. Serves 4
to 6.